Kumaen – Shiraore (sencha kukicha)

10500 Ft

A light-bodied tea rich in umami. Fragrant, grainy, tasty Japanese tea from Fukuoka.
We tasted the first samples from this tea garden in 2021, but in September 2022 the time has come for us to present them to you. The management of the tea garden is in the hands of an elegant lady who wants to make refined teas that make everyone happy.

The producer of the tea recommends that you can even make hojicha at home, roasting it a little in a pan over low heat, stirring constantly, and in the winter you can enjoy a soul-warming drink reminiscent of toasted seeds and cookies.

In stock

Sencha tea from the Fukuoka region, mixed with stems. The locals call it shiraore.
Kumaen - Shiraore (sencha kukicha) 10500 Ft

Are you stuck on how to choose from our teas?

Kumaen - Shiraore (kukicha). Sencha tea mixed with stems.

Variant blend of several types of tea plants. Harvest time: April and May 2023.

A light-bodied tea rich in umami. Fragrant, grainy, tasty Japanese tea from Fukuoka.
We tasted the first samples from this tea garden in 2021, but in September 2022 the time has come for us to present them to you. The management of the tea garden is in the hands of an elegant lady. He wants to make teas that are sophisticated and make everyone happy.

The producer of the tea recommends that you can even make hojicha at home. We can fry it a little in a pan over low heat, stirring constantly. During the winter, we can enjoy a soul-warming drink reminiscent of toasted seeds and cake.

Making shiraore (kukicha):

3-5 g tea leaves, 140-210 ml soft water with low mineral content. Water temperature 70-90 degrees. Soaking time 30-60 seconds. For the first pours, start with a water temperature of 70 degrees and gradually raise it. If you want to taste the refreshing aroma of the stems, prepare them at a higher temperature, with short soakings. The water temperature drops 5-10 degrees when you pour it into the water cooler, so you can easily calculate.

100 gram package, packed in Japan, refrigerated.

Introducing Kumaen

Head Tea Master Masahiro Kuma (久間正大) is a third-generation tea grower who sees growing Dento Hon Gyokuro as a year-round bet that requires months of dedicated work in the hope that the spring harvest will yield delicious tea.

His goal is to one day make tea that is more than "delicious", tea that touches people's hearts.

The entire operation of Kumaen is led by Kazumi Nakatani (中谷一美), the fourth-generation grandson of a tea farmer, whose goal is to introduce the delicacy of Japanese tea and Yamecha to as many people as possible.

Founded over 100 years ago, Yamecha Kumaen produces gyokuru, sencha, matcha and wakoucha (Japanese red tea) in the Yame Joyomachi area of ​​Fukuoka. Kumaen is known for its exceptional Yame Dento Hon Gyokuro, a style of gyokuro that must follow strict, traditional guidelines such as honzu straw shading and hand picking. Their Dento Hon Gyokuro continues to win many awards, their 2017 crop even won 2017st place in the Gyokuro division of the 1 National Tea Competition, with a maximum score.

In addition to the ubiquitous Yabukita, Saemidori, Samidori, Okumidori, Okuyutaka, Tsuyuhikari, Asatsuyu, Hikari-tsuyu, and Kirari 31 teas are also grown to produce sencha, tencha, and gyokuro. Wakoucha is also made using the Benifuki and Benihikari varieties.

You can read one in this post detailed presentation of the sencha tea type.

More information

Crowd 100 g
Place of origin

Yame - Fukuoka - Japan